The only readily identifiable Korean touches at this place, one of the
county's few Korean-Chinese eateries, are the side of kimchi (less pungent
than the norm, made with green cabbage instead of the usual Napa) that come
with every order and the canisters of gochugaru (Korean chili powder that
looks like adobe-red salt crystals and burn like sumac) at each table.
You'll find soups featuring Chinese bounty with Korean spice, dumplings
halfway between mandoos and pot stickers, and freeflowing soju. This is
definitely a place where having a Korean friend helps, but that'd be
cheating!

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